How to Pickle Asparagus. A sparagus season never seems to last long enough. You see these green sprigs at the farmers market ...

W e all know what a pickle is, don't we? Green, vaguely cylindrical, a bit nobbly. There might be dill involved. Maybe it's ...

While most spring vegetables are best pickled raw, cook Brussels sprouts, beets and savoy cabbage before adding hot brine. Explore More recipes from the AJC. RECIPES.

Preparation. Step 1. Place 6 small carrots (about 8 oz.), peeled, sliced on a diagonal, and 1 tsp. crushed red pepper flakes in a 2-cup heatproof container. Place 1 medium fennel bulb, trimmed ...

Visit the Federal Way Farmers Market from 9 a.m. to 3 p.m. every Saturday through October to pick up the local ingredients ...

Download this recipe for a 3-by-5-inch card (PDF) INGREDIENTS • 2 cups rutabaga, cut into 1/4-inch-by-1/4-inch cube and pickled (see instructions below) • 2 tablespoons vegetable oil • 1/ ...

Spoon the vegetables into 2 clean 1-quart jars and set on sunny windowsill or in a warm, dry spot in the kitchen for 2 to 3 days. Then refrigerate and eat within 3 days.

To make her quick pickles, McGreger packs a quart-sized mason jar with the fruit or vegetable of choice. She then uses a 3:1 water-to-vinegar ratio with sugar, salt, and optional seasonings like ...

Preparation. Make the Quick-Pickled Vegetables: 1. Heat the water, vinegar, sugar and salt in a medium saucepan over medium heat. Stir until the sugar is dissolved.